GF Blueberry Scones

Blueberry Scone.jpg

Preheat the oven to 375.

Whisk together:

1 Cup Sorghum Flour

½ Cup Tapioca Flour

½ Cup Sweet Potato Flour

¼ Cup Coconut Sugar

½ tsp baking soda

Using a spatula, cut in:

3 Tbsp Coconut Butter

3 Tbsps Palm Shortening

 

In a separate bowl, use a stick blender to mix:

⅓ Cup Coconut Milk

1 Tbsp Lemon Juice

 

In a separate bowl, use a stick blender to mix:

2 Eggs

1 Tbsp Lemon Zest (or dried lemon peel)

½ tsp Vanilla Extract

 

Blend all wet ingredients together with the stick blender then pour the wet ingredients into the dry ingredients and mix together with the spatula until well mixed.

 

Stir in:

1 Cup Thawed or Fresh Blueberries

 

Place parchment paper on a cookie sheet and scoop mixed dough onto the parchment with an ice cream scoop. It should make about 6 to 8 scones.

 

Melt:

2 Tbsp Coconut Oil

 

Drizzle the oil over the top of each scone, then sprinkle them with Coconut Sugar.

 

Bake at 375 for 20 minutes. They are done when a toothpick inserted in the center comes out clean.

 

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Published by

cookingwithsarahblog

I am a wife and mother of two furkids, Nemo the tiny toy poodle and Riley the awesome tabby cat and a human baby born in March 2017. Our household is completely gluten and dairy free and I love baking new yummy recipes to share with my wonderful friends and family! My recipes are requested a lot, so I decided to start this blog to share these awesome recipes with anyone who is interested. Enjoy!

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